Meadows and More Wild Lambsquarters

Found in sunny disturbed ground — vegetable gardens, backyards, and tilled farm fields throughout the United States and Canada — lambsquarters taste like grass when raw. When tossed into an oiled pan or hot wok and flash-cooked, they have a nutty flavor that goes well with meat, fish, or pasta, with a soft texture similar to cooked spinach. Ours are handpicked, tender parts only, from the wild spaces of organic farms. (from Meadows and More)